This tortellini vegetable soup is phenomenal. I buy fresh cheese tortellini from Central Market to use in this dish.
Ingredients:
- 1/4 cup extra virgin olive oil
- 1 yellow onion, chopped
- 2-4 cloves garlic, minced or grated
- 2 Tablespoons fresh thyme leaves (or 2 teaspoons dried)
- 1 Tablespoon dried basil
- 1 Tablespoon dried oregano
- 1 teaspoon smoked paprika
- 1 pinch crushed red pepper flakes
- kosher salt and black pepper
- 2 Tablespoons tomato paste
- 6 carrots, chopped
- 4 celery stalks, chopped
- 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 6 cups low sodium vegetable broth
- 4-6 cups roughly chopped kale
- 1/2 cup whole milk or heavy cream
- 1/3 cup grated parmesan cheese, plus more for serving
- 1 pound fresh cheese tortellini
Preparation:
- Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the onion and cook 5 minutes, until golden. Add the carrots, celery, garlic, thyme, basil, oregano, fennel, paprika, and a pinch each of salt and pepper. Cook another 5 minutes, until very fragrant. Stir in the tomato paste. Add the wine, broth, and a pinch of red pepper flakes. Simmer over medium heat for 20-30 minutes, until the carrots are tender.
- About 10 minutes before serving, stir in the kale, cream, parmesan, and the tortellini.
- Serve the soup topped with additional parmesan and fresh oregano, if desired.
The recipe is linked here: The Half Baked Harvest Blog.
